Italian vegetable salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | VEG-ALL Mixed Vegetables, drained (16 oz) |
| 1 | can | Garbanzo beans, drained (16 oz) |
| ¼ | cup | Chopped green onion |
| ½ | cup | Chopped celery |
| ¼ | cup | Olive oil |
| 3 | tablespoons | Vinegar |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Basil |
| 1 | Garlic clove | |
| ½ | cup | Ripe olives, sliced |
| 1 | cup | Cherry tomatoes, quartered |
| 2 | tablespoons | Chopped parsley |
Directions
1. Combine VEG-ALL, beans, onion and celery in bowl.
2. Make dressing of oil, vinegar, sugar, basil and garlic; blend well and pour over vegetable bean mixture.
3. Let stand several hours or overnight to marinate.
4. Add olives, tomatoes and parsley before serving.